Five chutney recipes for a saucy supper

Flavourful surprises for palates

Lifestyle

May 17, 2019

/ By / New Delhi

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A platter of chutneys at The Metropolitan Hotel & Spa, New Delhi

Experiment with fruits, vegetables, herbs, spices. Mash and mix them to make flavourful chutneys or dips.

A refreshing and flavourful dip, chutney is enjoyed with most Indian snacks. Finger snacks are often dipped in it, and it is also used as a spread at times. At most restaurants and even street side eateries, chutney is served alongside food as a rather important accompaniment.

Often, it is placed on tables just like salt and pepper sprinklers are, for diners to have as they please. While the refreshing green mint chutney is relished with north-Indian snacks, the subtle white coconut chutney is eaten with south-Indian dishes.

Indians are rather fond of this simple sauce or dip that can either enhance or mellow down the flavour of the dish it is being consumed with.

At The Metropolitan Hotel & Spa in New Delhi, they make 100 types of chutneys– spicy, sweet, tangy, sour- there is a  flavour to suit your palate and your dish. We try some with Indian snacks. You can pair them up with anything you like!

Here are some recipes. Play with flavours and be creative in the kitchen!

 

  1. Almond chutney

Ingredients

Almonds- 200g

Green chillies- 05 gm

Ginger- 10gm

Salt- as per taste

Oil-20ml

Dry red chilli- 02 gm

Method

Soak almonds in water for 5-10 minutes.

Grind the soaked almonds along with green chillies, salt, and ginger. Add water as desired per consistency.

Heat oil in a pan and make a tempering of mustard seeds, curry leaves, asafoetida, and dry red chilli.

Transfer the ground chutney to a serving bowl and add tempering to it. Almond chutney is ready.

 

  1. Amarnath chutney

 Ingredients

Amarnath leaves- 100 gm

Ginger- 05 gm

Jaggery- 10 gm

Salt- as per taste

Amchoor powder- as per taste

Method

Wash amaranth leaves properly. Boil them by adding half a cup of water.

Add jaggery, ginger, amchoor, and salt.

Grind all these ingredients to make a paste.

 

  1. Amla chutney

Ingredients

 Amla (Indian gooseberry)-200 grams

Cumin seeds- 05 gm

Curry leaves -03 gm

Red chilli powder – 05 gm

Asafoetida (hing)-1 pinch

Jaggery -20 gm

Salt -as per taste

Oil-for cooking

Method

Pressure cook amla and water until three whistles. Once the pressure is released, open the cooker and deseed amla.

Grind cooked amla in a mixer along with little water and make into a smooth paste.

Heat pan and add some oil, cumin seed, curry leaves and hing, allow it to crackle.

Add red chilli powder, jaggery and some salt to taste, stir for a while.

Mix all the ingredients well.

Enjoy along with your breakfast or dinner.

 

          4. Dates and tamarind chutney 

Ingredient

Dates without seeds 200gm

Tamarind packed and seedless- 100 gm

Water- 300 ml

Jaggery (gur) – 100gm

Salt – to taste

Roasted cumin powder- 10gm

Red chilli powder-05 gm

Cinnamon powder – 05 gm

Method

 Take seedless tamarind and dates in a saucepan

Add some water and turn the heat on medium.

Let it come to a boil and simmer for seven- eight minutes.

Then add jaggery, salt, red chilli powder and cinnamon powder. Mix well and put it on low flame for seven- eight minutes.

Let the mixture cool down a bit and then grind into smooth paste using blender or grinder.

Strain the chutney using strainer.

Sweet chutney is ready, let it cool and serve with dinned meal.

 

  1. Kiwi chutney

Ingredients

Kiwifruit, peeled and chopped- 500g

Clove garlic – crushed -10gm

Raisins   – 20gm

Brown sugar    -20gm

Malt vinegar- 30ml

Ground ginger -15gm

All spice  -10gm

Ground cloves     – 05gm

Oil     -10ml

 Method

 Take large pan add oil and heat for a while. After this add some garlic, raisins, sugar, ginger and all spice.

Cook gently for one minute. Now, add kiwi and stir it gently.

Take a large blender and blend chutney and make a creamy texture.

Take it off the blender and it is ready to eat.

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3 COMMENTS

  1. Avatar Madetohome.Com says:

    Heat olive oil in a large saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and beginning to brown, about 12 minutes. If browned bits of onion are stuck to the bottom of the pan, stir water into onion and stir to loosen the browned bits.

  2. Avatar APKun says:

    Halibut can be swapped in for the salmon in this recipe. And the mustard sauce? It s fiery—but you can leave some of the mustard powder out to tone it down.

  3. Avatar Worries says:

    Halibut can be swapped in for the salmon in this recipe. And the mustard sauce? It s fiery—but you can leave some of the mustard powder out to tone it down.

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